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Brined & Smoked Venison Roast

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The secret to a fantastic smoked wild game roast is to brine it before smoking, removing it from the heat once it reaches the desired internal temperature and resting it before slicing.


2 lb.Venison Roast
Hi Mountain Seasonings Brown Sugar Brine Kit
Hi Mountain Seasonings Venison Rub
Olive Oil

How to Prepare

  1. Prepare the Brown Sugar Brine and add a 2-3 lb. venison roast to the brine. Refrigerate for 24 to 30 hours.
  2. After refrigerating the venison roast in brine for 24 to 30 hours, remove the roast and pat it dry with paper towels.
  3. Apply a light coating of olive oil to all sides of the roast.
  4. Liberally cover all sides of the roast with Venison Rub.
  5. Set a pellet grill or smoker to 180°
  6. Set the roast in the pellet grill or smoker and cook the roast until it reaches the internal temperature of 127°
  7. Remove the roast from the smoker and let it rest on a cooling rack for about 20 minutes before slicing and serving.

For more delicious recipes, visit Hi Mountain Seasonings Recipe Library.

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